Instructions

1. Preheat the oven to 200C/400F/gas mark 6. Sweat the carrot, onion & celery. Pour over the tin of soup & stir in the frozen peas and chicken. Warm through then pour into the pie dish then cover with the pastry.
2. In a pie dish, mix the chicken and vegetables together and pour over the chicken soup. Top with the pastry sheet, pressing against the rim of the dish. Prick the pastry to allow steam to escape in the cooking. Brush with the beaten egg.
3. Bake for 25-30 minutes, until the pastry is golden brown and cooked through.